What effect does cooking vegetables have on chlorophyll availability?

It softens cell walls to make chlorophyll more available

Cooking vegetables, particularly when done lightly, can be beneficial for nutrient absorption. The process of cooking helps to break down and soften the tough, fibrous cell walls of plants. By doing this, the chlorophyll contained within the plant cells becomes more accessible and easier for the human digestive system to process and absorb. This is a natural advantage of eating cooked vegetables that is entirely bypassed by the supplement market, which focuses on delivering concentrated extracts rather than utilizing the inherent structure of the whole food.